In this video, I show you how to make an easy shrimp, vegetable dinner in white wine sauce.
Fast, easy, healthy, and delicious.
You can have a meal ready in 15 minutes.
Uses one pan to cook everything, so the clean-up is easy.
Gluten-Free and pescatarian.
This recipe is so fast and easy to prepare at the last minute. And delicious.
February 24, 2021, by Deborah Esplin
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Video On How To Make Easy Shrimp, Vegetable Dinner with Wine Sauce
Equipment To Make Easy Shrimp, Vegetarian Dinner with Wine Sauce
A good quality Sauté Pan is essential for even heating and cooking, and not worrying that the non-stick surface could wear out or break down.
Food thermometers are essential for cooking meat, fish, and seafood as well as some other foods.
Or check out my Kitchen Essentials Kit.
Here is the recipe for Easy Shrimp, Vegetable Dinner in Wine Sauce in a format that you can download, save and print. The ingredients and steps are listed below.
Ingredients For Easy Shrimp, Vegetable Dinner in Wine Sauce
20 Medium Shrimp, or any size, tails removed
1 Bell Pepper
1/2 Onion, if desired
1 Garlic clove, if desired
Oil or butter for sauteeing
15 mL (1 tbsp.) Lemon Juice
30 mL (2 tbsp.) Butter
1—2 tbsp. Corn Starch
250 mL (1 cup) White Wine, or more or less to get the thickness of sauce you want
Salt, pepper, mustard powder, Italian seasoning
1/2 cup cooked rice per person
Don’t forget the special ingredient. Love.
Note: This recipe can be made smaller or bigger by adjusting the quantity of shrimp and vegetables.
Preparation Instructions For Easy Shrimp, Vegetable Dinner in Wine Sauce
1 Cook your rice as you normally would and put 1/2 cup on each plate. I prefer brown rice.
2 Rinse and chop the vegetables into large bite-sized pieces. Sautée the onion and garlic for 2 minutes then add the rest of the vegetables and sauté for 6 to 10 minutes, depending on how soft you like them. Add a dash of salt and pepper. Remove the vegetables from the pan.
3 Rinse the shrimp and put between 2 or 3 layers of paper towel and pat dry. Put oil or butter in the pan and heat. Add the shrimp. Shrimp cook very fast so do not leave them. Stir the shrimp and make sure to cook each piece on both sides. You will know that the shrimp is done when it goes pink or slightly pink and when it curls uptight.
Note: Small shrimp will cook in one minute. Larger ones can cook in 3 minutes. DO NOT OVERCOOK. The texture goes rubbery. Remove the shrimp from the pan. I cooked mine to 155 F internal temperature.
4 Melt the butter in the pan. Mix a little wine with the corn starch. Pour the wine into the melted butter. Add the corn starch/wine mixture. Add a dash of salt, pepper, dry mustard, and Italian seasoning. Stir and keep stirring until the mixture comes to a boil. Stir and boil for 1 minute then remove from the heat.
5 Add a little salt, pepper, and lemon juice to the shrimp. Stir.
6 Add the vegetables and shrimp to the plate. Pour on some sauce and Enjoy!
Do you like this recipe? Let me know in the comments below.
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Here is another light recipe that will nicely complement this dinner and not overload the stomach. Easy, Vegetarian, Fruit & Custard Dessert.
Check out other recipes from The Daily Basil Blog.